Pasta Valenzana
Indulge in the bold Mediterranean flavors of Pasta Valenzana, a creamy, flavor-packed dish that will elevate your pasta night with minimal effort! Featuring tender penne or fusilli enveloped in a velvety sauce made with heavy cream, Parmesan cheese, and the perfect balance of sun-dried tomatoes and Kalamata olives, this recipe is a delightful fusion of creamy and tangy. Aromatic garlic and sautéed onions build a robust base, while fresh parsley and basil add a pop of herbaceous freshness to every bite. Ready in just 35 minutes, this easy yet gourmet pasta dish is perfect for busy weeknights or casual entertaining. Serve it with a sprinkle of extra Parmesan for that irresistible finishing touch! Whether you're searching for a Mediterranean-inspired dinner or a crowd-pleasing comfort food recipe, Pasta Valenzana checks all the boxes.
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Recipe Information
Ingredients
- 400 g Pasta (penne or fusilli)
- 3 tbsp Olive oil
- 3 pcs Garlic cloves
- 1 medium Yellow onion
- 100 g Sun-dried tomatoes
- 100 g Kalamata olives (pitted)
- 200 ml Heavy cream
- 50 g Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Fresh basil (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 0.25 tsp Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Chop the garlic and onion finely. Add them to the skillet and sauté until the onion becomes translucent and the garlic is fragrant, about 3–4 minutes.
Slice the sun-dried tomatoes and Kalamata olives into small pieces. Add them to the skillet and stir for 2–3 minutes to combine.
Lower the heat and pour in the heavy cream. Stir well and let it simmer for 3–4 minutes until the sauce thickens slightly.
Stir in the Parmesan cheese, salt, black pepper, and red chili flakes (if using). Mix until the cheese melts and the sauce becomes smooth.
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Remove from heat and fold in the chopped parsley and basil for a fresh flavor.
Serve immediately, garnished with an extra sprinkle of Parmesan cheese and a few fresh basil leaves if desired.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.3 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
